Vegan Loaded Millet Tots Serves 2-4
- 10-Italian Herb Tots
- 1-Smoked Tofu Extra Firm
- ½ lb. -Button Mushrooms (all same size)
- 12-Cherry Tomatoes
- 1/8-Red Onion
- ½ Can-Black Olive
- 1 Small Clove-Garlic
- 2 tbsp-Olive Oil
- 4 tbsp-Balsamic Vinegar
- 2 sprigs-Fresh Dill
- 4 leaves-Fresh Basil
Preheat oven to 375 degrees. Soak skewers in H20. Wash mushrooms by wiping mushrooms with paper towel. Do not wash with H20, this will make your mushrooms saturated with water. Now that mushrooms are cleaned, match size of mushroom to the cubes you cut of the tofu. This is when you smoke your Tofu (if you don’t have time to smoke or you don’t have a smoker, you can just buy baked Tofu). Cut Red Onion in half, then quarters. Use ¾ of the Onion for the skewers as is, leave ¼ for the salad. Now you can start the assembly of your skewers. Start with onion, tofu, and then mushroom. Repeat this step one more time per skewer. This should make 4-5 skewers. Once all skewers are assembled, season with olive oil, salt & pepper, or your favorite salt/spice. Grill 2-3 minutes on all 4 sides.
Set timer for 15 minutes, bake Tots while making the Mediterranean Salad. Start with a medium size bowl. Add 3 tablespoons of Olive Oil, one small clove of garlic that is chopped fine then topped with salt and crush the salt into the garlic to make a paste. Add to olive oil and mix. Slowly drizzle balsamic into the oil while whisking constantly. This should make 3 tablespoons worth.
Now that you’re dressing is done, add the ¼ red onion cut into thin slices. Cut tomatoes in half and add. Use 1/3 english cucumber cut in half, deseed, cut into half-moons and add. Open can of black olives, strain, add half can. Stir, cover, and serve in side bowl. Take tots out of oven. Now you can plate, add fresh herbs to kabobs right before serving. –Enjoy Chef Ko